Appetizers from fried eggplant are very tasty, but with their preparation there is one big BUT, they are always excessively fatty, because the structure of the eggplant pulp is like a sponge - it absorbs the oil on which it is fried, and no matter how much it is poured. What to do so that the eggplant does not absorb so much oil? There are several ways:
  - 1) before frying, chopped eggplant (plates or slices) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
  - 2) you can adjust the amount of absorbed fat by yourself, for this the oil should not be poured into a pan, but onto the eggplants cooked for frying (cut into plates, for example), brush them with oil by hand or apply oil with a brush from 2 sides. Then fry in a dry pan. The result is a grill effect and at the same time, your favorite taste of eggplant fried in oil will be preserved.
  The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling from boiled eggs, hard cheese and garlic. This cold appetizer is incredibly tasty, ideal for a festive summer table. You will also learn how to cook capricious eggplants in accordance with all the rules, which, besides the fact that they strive to absorb more oil during cooking, also manage to bitter. How to get rid of bitterness in eggplant that does not boil in water? You will find the answer to these questions in our detailed master class.

Grate the cheese.

Grate the eggs.

Combine cheese and eggs.

Squeeze the garlic. Season with mayonnaise. You can add a drop of salt (1 small pinch).

Mix well.

Wash eggplant, cut the stem.

Cut the eggplant into thin plates of 2-3 mm.

Transfer the eggplant plate into a bowl, pour it with salt (0.5 teaspoon of salt per one medium eggplant). Leave on for 10 minutes. Eggplant will release the juice and bitterness will go away with it.

Pour 1 tbsp. water, rinse a little plate of eggplant, so we get rid of excessive salinity and bitterness. Drain the water. Squeeze the eggplant a little.

Pour 2-3 tbsp. butter right on the eggplant. We will fry in a dry pan - so we control the amount of oil that eggplants absorb during cooking, the raw flesh does not absorb fat as much as during the frying period and you can easily apply the oil evenly. Sometimes the oil is applied with a brush along the entire length of the plate, but I like to pour the oil and mix by hand.

In any of the listed species, the blue ones are awesomely tasty both on their own and as an element of a more complex dish.

Today we will continue the theme of snacks and we will cook eggplants in another interesting way - in the form of rolls with filling.

In total, I picked up the 6 most popular fillings, but nothing prevents you from mixing them with each other and creating your own tastes.

  Georgian eggplant rolls with walnuts

Let's start with the most popular roll recipe. This recipe is quite simple, but the combination of walnut and garlic creates an incredibly refined taste.

Ingredients:

• 2 eggplant
• Walnut - 150 g
• Red hot chili pepper - 1/4 tsp
• Calendula (quitcilates) - 1 tsp
• Ground coriander seeds - 1 tsp
• Coriander Leaves - Bunch (15 g)
• Fenugreek (Utsho sunili) - 1 tsp.
• Garlic - 3 cloves
• 1 medium onion
• 100 ml of water
• Wine vinegar - 2 tbsp.

Cooking:

1. Eggplant, cut ponytails and cut into strips 5 mm thick. After that, put them in a bowl, pour a couple of tablespoons of salt and leave for 15 minutes, so that they let the juice and become soft.

2. Then we wash the strips well in running water, squeezing them slightly and fry over medium heat in a pan with vegetable oil. Fry on both sides until golden brown and spread on a plate with a paper towel to absorb excess fat.

3. Cooking the filling. We put walnuts in a blender bowl (it is advisable to dry them a little before that in a dry pan), fenugreek, coriander seeds, calendula, coriander leaves, garlic and half a teaspoon of salt.

Then add water (for finer grinding and a soft consistency) and grind the ingredients until a homogeneous mixture.

4. Add the vinegar to the resulting paste and mix with a spoon.

5. With a final touch add finely chopped and fried onions to the filling.

6. It remains to spread the paste on the eggplant plates and roll them into rolls.

For 1 strip, you need about 1 teaspoon of the filling.

7. If the strips are small, then it is enough to fold them in half.

Done. Enjoy your meal!

  Video on how to make soft cheese rolls

But the recipe in which there is also a walnut, but the main ingredient is soft cheese (for example, Philadelphia). This is a universal option in which cheese can easily be replaced with soft cottage cheese. It will also turn out very tasty.

  Simple appetizer on a festive table with garlic and tomatoes.

And this is one of the simplest recipes with a minimal set of products. It is light but very appetizing. Ideal in case of unexpected arrival of guests.

Ingredients:

• Eggplant
• Tomatoes
• Garlic
• Parsley

I don’t give the exact amount of ingredients, as it depends on the desired amount of snack. For 1 roll, you need half a clove of garlic, a small slice of tomato and a leaf of parsley.

Cooking:

1. My eggplant, cut into thin strips, roll in flour and fry in vegetable oil from two sides to a golden crust.

2. Garlic squeeze garlic and put on the plate of eggplant, distributing along the entire length.

3. Then we put a thin slice of tomato, parsley on the edge and wrap the roll.

That's all. Done.

  Step-by-step photo cooking recipe with cheese and garlic

And again, a simple recipe that only requires hard cheese, garlic and mayonnaise. It is very convenient to combine it with the previous recipe and call the plate “eggplant assorted”

Ingredients:

• Eggplant - 3 pcs.
• Hard cheese - 150-200 g
• Garlic - 2-3 cloves
• Dill - 1 bunch
• Mayonnaise - 2 tbsp.

Cooking:

1. Cut eggplant into strips about 5 mm thick, pour over salt and leave for 15 minutes. When they release the liquid, we wash them in cold running water, wring them and dry them with a paper towel.

2. We heat the pan with vegetable oil and put eggplant plates on it.

While they are browned below, lightly grease them with oil on top so that they do not dry out.

Fry on both sides until golden brown, then remove on a paper towel.

3. We prepare the filling by rubbing cheese on a fine grater and mixing it with chopped dill, chopped garlic and mayonnaise. If desired, ground black pepper can be added.

4. Well, now it remains only to spread the filling on the eggplant with a thin layer and roll the rolls.

Done. Enjoy your meal!

  How to make eggplant rolls with carrots

For lovers of spicy, I offer an original eggplant recipe with carrots and garlic a la Korean.

Ingredients:

• 2 large or 4 small eggplant
• 1 small onion
• 1 small carrot
• 3 tbsp sour cream or mayonnaise
• 2 cloves of garlic
• Parsley, salt, pepper, nutmeg

Cooking:

1. As in all previous recipes, eggplant should be cut into plates no more than 5 mm thick and fry in a pan from two sides until golden brown.

If you have time, you can sprinkle them with salt for 20 minutes so that they release water and become softer.

2. Onion finely chopped, rub the carrots on a Korean or ordinary grater. First, fry the onion until golden, then add the carrots to it, cover with a lid and simmer for 2-3 minutes to make the vegetables soft.

3. Then open the lid, add chopped greens, salt, pepper and nutmeg. Stir and immediately remove the pan from the heat.

4. Sour cream mixed with garlic, passed through a press.

5. Well, now we are putting it all together. Grease the eggplant with garlic, spread the carrot filling and roll up the straw.

For reliability, you can pin rolls with a toothpick.

Done. Enjoy your meal!

  Oven eggplant rolls with minced meat

Well, in the end I offer you the option of rolls, which can be used not only as a snack, but also as hot. They have a difference from all other cooking methods presented in this collection: they are cooked in the oven.

Ingredients:

• Eggplant - 2 pieces
• Ground beef - 1.1 kg
• Rice - 170 grams
• Salt - 1.5 teaspoons for minced meat, 1/2 teaspoon for rice, for salting eggplant - by eye
• Capsicum - 1/2 pod red and ½ green pod
• Garlic - 1/2 Head
• Egg - 1 pc.

Cooking:

1. Eggplant cut into plates. You need to try to make the thinnest plates possible, with a thickness of 3 millimeters.

The easiest way to do this is with a special grater.

2. Then pour the plates with salt and leave for 20 minutes to release water, then carefully rinse them with running water.

3. Rinse the rice in a bowl several times so that the water stops clouding, then put it in a pan, add water so that it covers rice for a couple of cm, salt and put on medium heat.

As soon as the water boils, remove the pan from the fire, and drain the water.

4. Finely chop the garlic and pepper and mix with rice. Then add minced meat to the same bowl, salt and mix until smooth.

In the same mixture, you can add too small plates of eggplant, not suitable for coagulation, previously crushed.

5. Roll the minced meat into cylinders, wrap them in eggplant plates and put them in a baking dish. The amount of minced meat in the roll is taken at will.

6. Grease the finished rolls with a beaten egg, cover the form with foil and send it to the oven, preheated to 150 degrees for 25 minutes.

7. Then remove the foil and continue to bake for another 15 minutes so that the eggplants are browned.

Done. Enjoy your meal!

And the upcoming selections will be dedicated to just that. And for today I have everything, thanks for your attention.

Stuffed eggplant is a wonderful dish that will delight you on a typical day, and decorate the holiday table. There are many recipes, each of them is original - it is simply impossible to choose one thing. Especially pleasing is the variety of fillings that world culinary offers. Among them there are meat and lean, great for vegetarians. Judge for yourself!

This dish has already become international. It is prepared in Russia and the Balkans, in Asia and Europe. The main thing is to decide which meat to choose. I prefer the classics - a mixture of beef and pork. I bake the dish in the oven, it takes about an hour and a half.

Ingredients:

• eggplant - 5 pcs.;
• minced meat - 300 g;
• greens (dill, parsley, green onions) - 3-4 branches;
• onions - 1 pc.;
• garlic - 3 cloves;
• tomatoes - 2 pcs.;
• mayonnaise - 1 tbsp. l on each "boat";
• dense cheese - 100 g;
• black pepper to taste;
• minced vegetable oil - about 50 ml.

Cooking:

Wash the eggplants, cut them in half lengthwise and dip them in boiling salted water for a minute. Then remove the vegetable with a slotted spoon and place it on a paper towel, which should absorb excess moisture.

Cut the tomatoes into circles. Grate the cheese on a fine grater in a separate bowl.

Prepare the filling: in vegetable oil, fry the finely chopped onions until half cooked, then add the minced meat, and continue to fry for another 10 minutes. Of the spices, I put only salt and a pinch of black pepper, although lovers of a savory taste can put special spices or dried herbs.

Is the filling cool? Add finely chopped greens and garlic passed through the press to it, mix everything well.

Remove the inner flesh from the eggplant with a spoon to make a kind of “boat”. Place the vegetables on a baking sheet (pre-lubricating it with oil) and fill with the filling.

Grease each stuffed slice on top with mayonnaise, put the rings of tomatoes, sprinkle with grated cheese - and put in the oven. Bake at 250 degrees for 10-15 minutes. During this time, the cheese will completely melt and cover the eggplant with a golden crust.

Serving such a dish with mashed potatoes is best, although any other side dish will also be in place.

  Stuffed Eggplant with Carrots and Garlic

A wonderful lean dish that I cook immediately in large quantities. It stands in the refrigerator for several days without any damage, it is perfect for lunch in the summer heat - it is easy and does not require heating.

Ingredients:

• eggplant - 10 pcs.;
• greens (parsley, dill) - in a large bunch;
• tomatoes - 1.5-2 kg;
• carrots - 3 pcs.;
• garlic - 1 large head;
• salt, pepper - to taste;
• sugar - 1 tsp;
• vegetable oil - 50 ml;
• table vinegar 9% - 2 tsp.

Cooking:

Bake the eggplant on a baking sheet in the oven - the skin should darken and crack a little, and the vegetable itself should be easily pierced with a wooden toothpick. In the process, the fruits can be turned over several times so that they are better browned from different sides.

Remove the “little blue ones” from the oven, let them cool well. At the same time, the vegetables are a bit “crowded”, this is absolutely not scary!

Chop the carrots on a coarse grater, add all the greens (previously finely chopped), chopped garlic (you can use a special press or crumble the peeled cloves with a knife), a little salt - just a couple of pinches.

Cut cooled eggplants into two slices along the entire length, but do not divide to the end - they should remain connected at one tip (the eggplant "book" should turn out). Carefully remove the false pulp, so that you get "boats" half a centimeter thick.

Pass the pulp through the meat grinder along with the tomatoes. Pour the resulting mashed potatoes into a pan, add sugar, about 50 ml of vegetable oil, then pepper, salt to taste. I advise lovers of spicy grind and add to our sauce one fresh chilli pod. Put the mashed potatoes on the stove and cook (with constant stirring) over low heat (from the moment of boiling - about ten minutes). At the very end, add vinegar.

Meanwhile, “blue” gently fill the vegetable filling and press the halves together. Place the eggplant in a wide pot on a barrel. Pour boiling tomato sauce. Squeeze a large plate and put the press (I take for this an enameled container with water). When the dish has completely cooled, put it in the refrigerator.

I serve this dish to the table with fried potatoes or crumbly porridge.

  Italian pasta with pasta

On the Apennine Peninsula, they love not only pasta, but also eggplant. We combine these two most important ingredients - and we get stuffed vegetables in Italian. A very satisfying dish, quite self-sufficient - it does not require a side dish.

Ingredients:

• eggplant - 6 pcs.;
• pasta (any pasta, but preferably medium-sized, for example, penne) - 1 faceted glass;
• pitted olives - 200 g;
• bacon or ham (low-fat varieties) - 100 g;
• tomatoes - 3-4 pcs.;
• any greens - a bunch;
• vegetable oil (preferably olive) - 3-4 tbsp. l .;
• salt to taste;
• ground black pepper - a pinch.

Cooking:

Boil eggplants whole (without cutting the stalks) in salt water - it is enough to boil them for about three minutes. Take it out, put it in a large colander so that the glass is well glass (you can press down with a small load for this purpose). Cool.

Boil the pasta (pasta) until half cooked.

Cut the cooled "little blue" in half. Remove the pulp from the vegetable, chop it and put it in a deep frying pan (after pouring the oil there). Put on the stove to simmer.

Add chopped ham (bacon), olives (ringlets), chopped greens to future minced meat.

Peel the tomatoes (this is easier to do if each fruit is dipped in boiling water for several seconds), cut into cubes and put in the filling. A total of minced meat should be stewed for about ten minutes. When it is ready - remove from the stove and put the boiled paste. Shuffle.

Lay the “boats” on an oiled baking sheet and fill each filling. Cover the eggplant with foil, tucking the edges well, put in a preheated oven and bake for 20-25 minutes.

Serve this dish is best hot, immediately after cooking, garnished with fresh herbs, sliced \u200b\u200btomatoes or the remaining olives.

  Eggplant stuffed with tuna and corn

For this Mediterranean recipe, you can take fresh fish, but it is much more convenient to work with canned fish.

Ingredients:

• eggplant - 5 pcs.;
• canned tuna - 200 g;
• canned corn - 200 g;
• tomatoes - 2 pcs.;
• garlic - 1 clove;
• dill - a bunch;
• olive oil - 3 tbsp. l .;
• juice of fresh lemon - 1 tbsp. l .;
• pepper (black and red) - to taste;
• salt to taste.

Cooking:

In this recipe, eggplant does not require prior frying or boiling. Wash the vegetables, halve them, carefully cut the flesh from the middle, and add the resulting “boats” and set aside for half an hour. Drain the juice that has stood out during this time.

Stuffing heat treatment is also not required. Mash the fish in a bowl, put the corn, chopped pulp of tomatoes, chopped dill greens (half a bunch), salt and add pepper. Shuffle.

Make a special sauce: shake the garlic, add three tablespoons of olive oil and lemon juice. Salt, pepper and mix.

Fill the "boats" with minced meat, put in a baking dish, sprinkle each slice on top with sauce - and in the oven for half an hour. The dish is served immediately after cooking with vegetables and fresh herbs.

  Eggplant with squid

"Little blue" and squid combine perfectly. Moreover, you can stuff both. Let's cook squid stuffed eggplant today.

Ingredients:

• eggplant - 4 pcs.;
• squid - 3 carcasses;
• onions - 3 pcs.;
• sour cream - 400 g;
• tomato paste or ketchup - 2 tbsp. l .;
• rice - 1/3 cup;
• flour;
• vegetable oil - 3-4 tbsp. l .;
• spices (salt, ground pepper) - to taste.

Cooking:

Wash the eggplant, cut it (as usual, into two halves), add salt and let the juice stand out. Drain the liquid, roll the halves in flour and fry in a pan until golden brown.

Lay the prepared vegetables to cool on a paper towel - this will absorb excess fat. Then remove the portion of the pulp with a spoon to make room for the filling.

Boil rice (10-15 minutes) and peeled squid fillet (2-3 minutes).

Sauté the filling in oil: onion sliced \u200b\u200bin thin rings, minced eggplant pulp, squid carcasses and rice. Add spices to taste.

Fill the “boats” with the filling and place on the baking sheet in the oven for about twenty minutes.

Prepare the sauce: mix sour cream and ketchup (you can squeeze a clove of garlic there).

Take out the finished dish, arrange on plates, pour sauce on top and decorate with greens.

  Eggplant rolls stuffed with cottage cheese

For this recipe you don’t need to “hollow out the boats” - we will make special rolls with a delicate and piquant filling.

Ingredients:

• long eggplants - 4 pcs.;
• cottage cheese - 250-300 g;
• sour cream or unsweetened yogurt - 4 tbsp. l .;
• garlic - 3 cloves;
• vegetable oil for frying - 50 ml;
• breading flour;
• fresh greens - for decoration;
• salt and ground pepper to taste.

Mistress on a note!   In such rolls, the curd filling can be replaced with cheese - in this case, it is better to season with mayonnaise, but not to add.

Cooking:

Wash the eggplant, cut into slices in length (about 1 cm thick). Salt the “slices”, pan in flour and fry until golden brown. Leave to cool on a napkin (towel) so that the fat leaves.

Mix cottage cheese with garlic and sour cream, salt and pepper to taste.

Place a tablespoon of minced meat on one edge of the eggplant slice and twist the roll (it can be fixed with a toothpick).

Place the dish in the refrigerator for half an hour. Before serving, eggplant is sprinkled with chopped herbs.

  Moroccan Stuffed Eggplant

Ideally, the dish requires canned chickpeas - Turkish peas. If it is problematic to get it, try to cook a Moroccan appetizer with ordinary peas or beans. In fact, there are a lot of eastern versions of this dish, many make it with the addition of minced meat, but today we will limit ourselves to only broth for the sauce.

Ingredients:

• eggplant - 3 pcs.;
• canned chickpeas (beans or peas) - 400 g;
• pine nuts - a handful;
• seedless raisins - 2 tbsp. l .;
• meat broth - 100 ml;
• tomatoes - 2 pcs.;
• parsley - a bunch;
• cinnamon - a pinch;
• coriander - a pinch;
• ground pepper (paprika and black) - to taste;
• salt to taste;
• olive oil - 5-6 tbsp. l

Cooking:

Scrub uncooked raw eggplant from excess pulp (do not throw out the "inside"!) With a metal spoon, add salt. Give time to leave the extra juice.

Grease the finished halves on all sides with olive oil, lightly pepper and bake in the oven until brown.

Fry a little eggplant pulp in a small amount of olive oil in a pan. Then add cinnamon, raisins, half nuts, chickpeas (peas or beans) and diced tomatoes. Pour all over the broth and simmer for 10-15 minutes.

Fill the baked eggplant with the filling - place the baking tray with the stuffed “blue” in the oven again (for another ten minutes). Sprinkle with fresh cedar seeds and chopped parsley before serving the “boat”.

  Korean style eggplant with spicy carrot filling

Korean cuisine is famous for its sharpness, so lovers of hot snacks will like such eggplants. It will take time to prepare the dish - it will take about three days to get ready. Therefore, it is worth immediately making a lot of “little blue ones” (if desired, they can then be decomposed into sterile jars and rolled up).

Ingredients:

• eggplant - 2 kg;
• garlic - 2 heads;
• hot ground pepper - to taste;
• carrots - 0.5 kg;
• korean seasoning for carrots - 1 bag;
• greens (cilantro, celery, parsley) - in a bunch;
• vegetable oil - 100 ml;
• salt to taste;
• vinegar (9%) - 3 tbsp. l

Cooking:

Cut fresh eggplant along, but not to the end, but in the form of a “book”. Boil these workpieces in salt water - it is advisable to turn them over in the process. Such pre-training takes 3-5 minutes. Ready-made vegetables are easily pierced with the tip of a knife, but they should not become too sour.

Get the "books" in a colander, set the oppression and let it drain well (an hour and a half).

Grate the peeled carrots on a special shredder to get thin long slices (like a regular Korean snack).

Boil the oil in a deep frying pan, put the seasoning for carrots, add hot pepper to taste, calcine everything thoroughly (about a minute, stirring vigorously). Add carrots, chopped herbs and salt. Stir and remove from heat. Put crushed garlic. Let the filling cool.

Between the halves of the eggplant, place the carrots, tightly squeezing our "book". So that it does not fall apart, wrap each stuffed vegetable with an ordinary thread. Place all the blanks in the pan.

Prepare a brine: boil one liter of water, salt (it will take about 2 tablespoons of salt) and add vinegar. Pour eggplant in a hot "broth", let cool at room temperature (it is best left alone for a day). Then put the press and put the pan in the refrigerator for two days.

Before serving, remove the thread from the eggplant and cut the stuffed vegetable into small slices.

  Georgian step-by-step photo of Georgian eggplant stuffed chicken

"Blue" stuffed with chicken - a dish of Georgian cuisine, or rather - Eastern Georgia. It perfectly combines baked vegetables and chicken fried in oil. Golden onions and garlic perfectly fit into the overall composition, filling the food with its delicious taste and aroma. Eggplants are baked under cheese, which occupies an important place in Georgian cuisine, being a component of many dishes.

Do not forget about the sauces added to the minced meat - tomato and tkemali. They make up the acidic environment, which must be present in Georgian meat dishes. Ground coriander and black pepper only emphasize the delicious taste of the main ingredients.

Cooking time: 45 min.
  Servings Per Container: 3

Ingredients:

Cooking method:

Preheat the oven to 180 ° C.

Wash the eggplants thoroughly, wipe with a paper towel and cut the stalks.

Place the eggplants on a baking sheet and brush with olive oil. This is most conveniently done with a pastry brush. Bake on the top level of the oven for 20 minutes.

Peel the garlic, rinse and chop very finely. If you wish, you can skip the garlic through a press. Peel the onion, wash and chop finely.

Wash, dry the chicken fillet and cut into small cubes - with a face of about 0.8 cm.

Remove the pan from the oven. Do not turn off the oven; do not change the temperature in it.

Well, here is the long-awaited summer, which means our favorite vegetables appeared on sale. Many eggplants grow in beds, but there are those who do not. And no matter where you get the little blue ones. The main thing is that we will prepare from them.

This article will be small but very tasty! Therefore, stock up on eggplant and go to the kitchen. Yes, by the way, do not forget to grab your excellent mood. This is so that everything you cook was unusually tasty. And we will help you with this!

This is the easiest way to cook beautiful and tasty snacks. Such can be served, decorated with greens, or maybe something else. The main thing is that it is prepared from available products, which are almost always in the kitchen.

Ingredients:

• Eggplant - 2 pcs.;
• Salt - 2 pinches;
• Cheese - 50 gr.;
• Mayonnaise - 50 ml.;
• Garlic - 2 tooth.

Cooking:

1. My little blue ones and cut off their peduncle with a nose. Grind them with thin strips about 4 mm thick.

2. Put in a cup and sprinkle with salt. Stir and leave for 20 - 30 minutes, so that all the bitterness comes out.

3. Drain and fry the liquid in vegetable oil from two sides until golden brown.

They absorb a lot of fat. Therefore, they can be cooked in the oven.

4. While the eggplant is cooling, prepare the filling. To do this, grate the cheese on a fine grater.

5. Let the garlic pass through a press or use a grater as well.

6. Mix everything with mayonnaise.

7. Now we take a plate of blue and at one end we put one teaspoon of the filling. And wrap the roll.

Everything is pretty quick and easy. And we move on to the next method.

Eggplant rolls with walnuts (Georgian recipe)

Such I prepare when some holiday is planned. They turn out very unusual and all thanks to nuts and wine vinegar. It is also possible to decorate the dish at least with something, but it is accepted by pomegranate grains.

Ingredients:

• Eggplant - 4 pcs.;
• Walnut kernels - 150 gr.;
• Cilantro - 1 bunch;
• Garlic - 1 head;
• Wine vinegar (or balsamic) - 2 tbsp. l .;
• Utsho Suneli - 2 tsp;
• Ground coriander - 2 tsp;
• Hot pepper - 1 / pod;
• Salt - 1 tsp;
• Saffron - 1 pinch.

Cooking:

1. My eggplant and cut off their tips. Grind along the length of strips with a thickness of 4 mm. Add to the container and salt. Mix and leave for 20 minutes.

2. Fry them on both sides until golden in vegetable oil.

3. While they cool, prepare the filling. To do this, twist the kernels of nuts, cilantro, cloves of garlic and half hot pepper in a meat grinder (but add it as desired, if you like it more sharply).

4. Add salt and seasonings to the mixture. And also vinegar. Stir and, if dry, add water.

5. For each slice of blue we smear the mass and twist it into a tube. Fold the end to the bottom so as not to unwind.

Eggplant with cheese and tomatoes (quick and tasty recipe)

This is probably the most popular filling. You could even call it a classic recipe. After all, if you thought about the little blue ones, then tomatoes, cheese and garlic immediately pop up in your head. And this is good, since it is these products that combine perfectly with each other.

Ingredients:

• Eggplant - 3 pcs.;
• Salt - 0.5 tsp;
• Vegetable oil - for frying;
• Tomato - 2 pcs.;
• Hard cheese - 150 gr.;
• Garlic - 2 teeth .;
• Mayonnaise - 100 ml.

Cooking:

1. My eggplant and cut off the stem from them. Now we need to cut them into strips along the entire line with a thickness of about 2 - 3 mm. Put them in a plate, salt and mix. Leave for 10 - 15 minutes.

2. Prepare the filling. Grate cheese on a fine grater and squeeze garlic into it through a press. Mix with mayonnaise.

The amount of pungency you can adjust yourself. If you want stronger, then add more garlic.

3. Tomatoes are washed and cut into thick slices. It is better to choose fleshy, so that less liquid is formed.

4. Drain the blue juice and dry them a little with a paper towel or napkins. Fry them on both sides in vegetable oil until golden brown.

5. Each plastic is greased with a mixture along the entire length and at one end we put a slice of tomato. Wrap in a roll and put the end to the bottom.

Such a tasty treat can be prepared in any quantity and served immediately on the table.

Eggplant rolls recipe on a festive table

This is another way to cook blueberries with delicious toppings. In this video, the author makes it from mushrooms. For the festive table, it is very important that everything is prepared very quickly and at the same time it is beautiful. Here it turns out both that and another. Naturally, the mushrooms are prepared separately, that is, their author fries in a pan. Therefore, for this recipe I would rather cook eggplant in the oven, so it will not be very greasy.

In general, a lot of different snacks can be prepared from these blue vegetables,. They are even rolled up in jars in various forms. Did you know that they taste like mushrooms? Undoubtedly, if you give them to someone to try, it will not immediately be clear what they eat.

Today, when I shared these recipes with you, I hoped that they would become your favorites. After all, almost every housewife should have something tasty, which can be done very quickly. This will allow you to set the table as soon as possible, not only beautifully, but also quite colorful. And today we say goodbye to you, see you soon!

Eggplant rolls with different fillings will delight your guests. At any table, eggplant rolls are invariably successful. Most often, traditionally we do.

But in fact, the filling can be very different. Below I will give recipes for the five coolest eggplant roll fillings - delicious, low-calorie, wholesome and spicy. Such that just do not come off!

Eggplant rolls with different fillings is an amazing appetizer. With no habit, cooking it may seem troublesome. It is not difficult to prepare the filling - but frying the eggplant “tongues” takes a lot of time. The smell of the kitchen burner is also not happy. Plus, eggplant rolls are not a low-calorie dish at all, mainly due to the fact that the eggplant has a porous texture. Even to the touch, it resembles polystyrene foam. All pores of these vegetables are filled with oil during frying. Without oil, they burn in a pan, with oil - they become unbearably fatty and high-calorie.

I have long refused to fry “reeds” for eggplant rolls. Baking on a baking sheet in the oven is simpler, faster, and it takes less oil at times. Plus, in the kitchen, instead of burning, there is a wonderful smell of baked vegetables.


  So, briefly: how to bake eggplant for cooking stuffed rolls:

• Cut the eggplant lengthwise into thin (no more than 5 mm plates).
• We salt them on both sides and put them on paper towels for 10 minutes to leave the bitter juice.
• Meanwhile, we heat the oven to 200 gr. C.
• Grease baking sheets with vegetable oil using a kitchen brush.
• We lay eggplant “tongues” on baking sheets, grease them with oil.
• Cover with a sheet of foil, just slightly pressing it to the vegetables.
• Bake for 10 minutes in a preheated oven at the indicated temperature.
• Remove the foil, turn the “tongues” on the other side and bake for another 5 minutes.
• Remove on a plate and let cool.

Everything! Eggplants are ready for cooking rolls. Now - about how to cook different fillings so that in the center of your table there is a dish with delicious eggplant rolls with different fillings - the guests are in shock!

Notes

• It all depends on the size of the eggplant and how thinly you chop your vegetables, but in general, 7-9 rolls can be prepared from one medium-sized eggplant.
• The ingredients are indicated without eggplant, which are prepared in advance the same for all recipes.

Recipe 1: eggplant rolls with spicy carrots and herbs

Servings: 12 pcs.

Ingredients:

• 4 carrots, grated straws;
• 1/4 cup pesto sauce;
• a small bunch of parsley, finely chopped;
• 1/2 cup grated parmesan;
• some vegetable oil;
• sliced \u200b\u200btomatoes - for serving.

Cooking:

• Heat a tablespoon of oil in a pan.
• Add the grated carrots.
• Fry, stirring, for several minutes until al dente (not too soft and not too hard).
• Turn off the heat, sprinkle the carrots with salt, pepper and finely chopped parsley, mix.
• Place the eggplant "tongue" on the board, add half a teaspoon of Pesto sauce to it, spread it over the eggplant.
• Add 1-2 teaspoons of fried carrots and roll.
• Spread on the dish, placing the rolls seam down on tomato slices.
• When serving, you can sprinkle with chopped herbs, black pepper, grated cheese.

Recipe 2: Vegetarian Eggplant Rolls with Ricotta Cheese

Servings: 12 pcs.

Ingredients:

• 300 g well-squeezed Ricotta cheese;
• 1 teaspoon dry parsley;
• 1 teaspoon of dry basil;
• 1 teaspoon of marjoram;
• 2 cloves of garlic, crushed in the press;
• 1 small onion, chopped into small cubes;
• 2 hard-boiled eggs;
• 3-4 tbsp. tablespoons of mayonnaise;
• a pinch of salt and black pepper.

Cooking:

• Mash Ricotta cheese with your hands into small crumbs.
• Add parsley, marjoram, basil, garlic, chopped onion and finely chopped eggs.
• Sprinkle with salt and pepper, add a little mayonnaise - just to combine the filling into a single whole, stir.
• For each eggplant “tongue” add a tablespoon of the filling.
• Roll the “tongues” into a roll, fix with wooden toothpicks, put on a dish and serve.
• Additionally, you can sprinkle with chopped green onions.

Recipe 3: Eggplant Rolls with Cheese, Raisins and Tomato Sauce

Servings: 12 pcs.

Ingredients:

• 150 g of low-fat Ricotta cheese;
• 3 cloves of garlic;
• 3 medium tomatoes;
• 2 tbsp. tablespoons chopped fresh basil;
• 2 tbsp. tablespoons chopped fresh parsley;
• 2 tbsp. tablespoons of raisins;
• 1 egg
• 1 small onion;
• salt and black pepper - to taste;
• 1 teaspoon of sugar;
• some vegetable oil;
• 2-3 tbsp. tablespoons of parmesan cheese (or other hard cheese).

Cooking:

• Preheat oven to 200 gr. C.
• Oil a small frying pan with metal handles or a round shape and set aside.
• In a small frying pan, fry finely chopped onions with 1 tablespoon of oil.
• Add chopped garlic to the onion, fry for another minute and put everything in a bowl.
• Add fork ricotta cheese, parsley, basil, washed raisins and a raw egg.
• Salt, pepper, mix and set aside.
• Dip the tomatoes in boiling water for 30 seconds, then in cold water for 3 minutes.
• Make a cruciform notch on top of each tomato and peel them.
• Cut the tomatoes into small cubes, removing the stem part.
• Add sugar, salt and pepper to them, mix.
• Roll eggplant rolls, filling each tablespoon of cooked toppings.
• Put the rolls in a circle in a greased form.
• Put chopped tomatoes in the center of the mold; if there is a filling, put the filling on top.
• Sprinkle parmesan cheese (or other) on top.
• Bake in a preheated oven for 20 minutes, or until the sauce begins to bubble and the cheese melts.
• Serve sprinkled with chopped herbs.

Recipe 4: eggplant rolls with pumpkin and garlic baked with tomatoes

Servings: 12 pcs.

Ingredients:

• 100 g of any hard cheese;
• 4 cloves of garlic;
• 400 g pumpkin with peel;
• 3-4 tomatoes;
• 1/2 teaspoon dry parsley;
• 1 tbsp. a spoon of fresh chopped basil;
• 1 egg

Cooking:

• Preheat the oven to 200 gr. FROM.
• Oil a baking sheet, put a piece of pumpkin peeled down on it.
• Sprinkle pumpkin pulp with salt, pepper, dry parsley and chopped garlic cloves (1-2 pcs.).
• Bake in a preheated oven for about 20 minutes or a little more (depending on the thickness of the pumpkin) - until cooked.
• Remove the pumpkin from the oven and cool.
• Remove the peel from two tomatoes (as described above) and cut them into cubes.
• Put chopped tomatoes, flesh of baked pumpkin, 2 finely chopped cloves of garlic, chopped basil and a raw egg in a bowl.
• Salt and pepper, mix everything into a homogeneous mass.
• Roll the eggplant “tongues” rolls, filling them with pumpkin filling.
• Cover the baking sheet with a sheet of foil, grease it with oil.
• Cut the remaining tomatoes into circles and lay them on the foil.
• Sprinkle them with salt and pepper, and then put a roll on each circle.
• Sprinkle everything with grated cheese, bake in the oven for 10-15 minutes, or until the cheese is melted and browned.
• Serve each roll on a slice of tomato.

Recipe 5: Eggplant Rolls Baked with Three Cheeses

Servings: 12 pcs.

Ingredients:

• 300 g of fresh goat cheese;
• 3 cloves of garlic;
• 1/2 cup finely chopped fresh basil;
• 50-70 g of hard cheese (parmesan or another);
• 1 salted cucumber, finely chopped and squeezed;
• 70-80 g of soft cheese (suluguni, mozzarella, etc.);
• 1 cup sweet tomato sauce (Krasnodar, Chumak, Marinara);
• 1 tbsp. a spoonful of mayonnaise;
• salt and black pepper to taste.

Cooking:

• Grind goat cheese by crushing it with a fork or crushing it by hand.
• Grate hard cheese on a fine throat.
• Grind garlic in a press.
• In a bowl, combine both cheeses, chopped garlic and basil, chopped salted cucumber, salt, pepper and mayonnaise.
• Roll the eggplant “tongues” rolls, filling them with the filling.
• Pour a glass of tomato sauce into a ceramic mold.
• Put the rolls in the sauce and sprinkle them with grated soft cheese.
• Bake in a preheated to 200 gr. With the oven for about 10 minutes - until the cheese has melted and browned.
• Serve right in the table, sprinkled with herbs.

I hope you enjoyed these recipes and you will prepare all or several of them for your festive table.

  Bon appetit and good cooking!